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Bob Evans Pecan Caramel French Silk Pie


  • 1 baked pie shell, not graham cracker
  • 2 jars caramel ice cream topping
  • 1 pound chopped pecans
  • 4 cups chocolate mousse (homemade, or made from mix. Mix is what they use at Bob Evans.)
  • 2 cups whipped cream (or Cool Whip - they use whipped cream)
  • 8 ounces cream cheese, mixed with 1/2 cup granulated sugar


  1. Set aside 2 tablespoons of nuts for garnish.
  2. Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that. Then the mousse. Then the whipped cream.
  3. Garnish and refrigerate before serving for at least 2 hours.

Yield: 1 pie

Posted by CookinMom at Recipe Goldmine - May 4, 2001.

Source: Posted by Bob Evans Gal Monday, 29 May 2000, at 1:34 p.m.

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